(876) 960-4422 / (876) 960-4507 / (876) 960-8056
21 Westminster Road, Kingston 10, Jamaica
Serving: 4 people
4 whole red snapper from Lillan Ltd
Salt and pepper
1 cup cooking oil
The day before, clean and scale fish. Season with salt and black pepper and refrigerate.
Set stove to High and add cooking oil to pan. Dry fish with paper towel and pan fry for about 5 minutes each side.
Take fish out of pan and place on paper towel to drain oil
Escovitch Dressing Ingredients:
½ each, green and red bell pepper, julienned
1 carrot, julienned
1 small onion, sliced in rings
3 Tbsp cooking oil (you can use leftover oil from frying fish)
2/3 cup vinegar
10 pimento berries (optional)
½ tsp salt
1 tsp hot pepper sauce
½ scotch bonnet pepper, seed removed and chopped
Cut and chop vegetables and put aside.
Put vinegar and oil into a saucepan and bring to a boil
Add carrots and let simmer for about a minute
Add pimento seeds, if using, salt and pepper sauce
Add red and green bell peppers a simmer for a minute
Add onion and simmer for about 5 minutes or until the onion is transparent
Add scotch bonnet pepper and stir
Place fish into serving dish and spoon dressing on
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